餐馆减盐干预对消费者减盐知信行的影响

INFLUENCE OF RESTAURANT SALT REDUCTION INTERVENTION ON SALT RELATED KNOWLEDGE, ATTITUDE AND BEHAVIOR OF CONSUMERS

目的 评估餐馆减盐干预对消费者减盐知信行的影响。方法 作为一项以餐厅为研究对象的随机对照试验,我们从6个省的12个区/县招募了192家餐厅,对干预组餐馆开展为期1年的综合减盐干预,对照组餐馆不实施任何干预。统一使用消费者调查问卷分别在基线、中期和终期对所有餐馆就餐者(每个餐馆随机选择20名18~65岁就餐者,男女各半)进行面对面调查,收集消费者的基本信息、盐与健康相关知识、态度和行为等信息。分别采用二分类和有序分类的两水平Logistic回归模型分析两组消费者在减盐知识、态度和行为上的差异。结果 在减盐知识方面,除了“吃盐多容易得高血压”外,其余3道题的正确率在两组消费者中均随时间增加(P<0.05)。干预终期,干预组餐馆消费者对“吃盐少人会没力气”回答正确的可能性是对照组的1.461倍(95%CI:1.056~2.019, P=0.022)。但干预中期,除“食品标签中哪一项代表盐含量”外,其余三道题均表现为干预组消费者回答正确的可能性比对照组低(P<0.05)。在减盐态度上,干预组餐馆消费者愿意吃饭时少放盐和觉得自己做得到少吃盐的比例分别增长了4.7和5.5个百分点(P<0.05),干预中期,干预组消费者愿意吃饭时少放盐和觉得自己做得到少吃盐的可能性分别是对照组的1.482倍(95%CI:1.103~1.992, P=0.009)和1.428倍(95%CI:1.038~1.963, P=0.028)。在减盐行为上,对照组和干预组餐馆消费者在外就餐或点外卖时,主动要求少盐的比例分别从基线的45.1%和43.7%上升至终期的55.9%和64.1%(P<0.05)。干预中期,干预组餐馆消费者主动要求少盐频率较高的可能性是对照组的1.315倍(95%CI:1.035~1.669, P=0.025)。结论餐馆减盐干预能有效的提高餐馆就餐者的减盐意愿,促进其在外就餐时的少盐行为,但对减盐知识的改善效果不佳。[营养学报,2022,44(2):132-137]

Objective To evaluate the influence of restaurant salt reduction intervention on salt related knowledge,attitude and behavior of consumers. Methods As a randomized controlled trial, we recruited 192 restaurants from 12districts/counties in 6 provinces. Restaurants in the intervention group were given a one-year comprehensive salt-reduction intervention, while those in the control group were not given any intervention. All restaurant consumers(20 consumers aged 18-65 year, half male and half female, were selected randomly from each restaurant) were surveyed face-to-face using a uniform consumer questionnaire at baseline, mid-stage and end-stage to collect basic information, salt and health-related knowledge, attitudes and behaviors. Two level Logistic regression models of dichotomy and ordered classification were used to analyze the differences in salt related knowledge, attitude and behavior between the two groups. Results In terms of salt reduction knowledge, the correction rates of the other three questions increased with time in the two groups of consumers except "how much salt you eat is easy to get hypertension"(P<0.05). At the end of the intervention, restaurant consumers in the Intervention group were 1.461 times(95%CI:1.056-2.019, P=0.022) more likely than those in the control group to correctly answer the question "eating less salt makes you weak". However, in the middle of intervention, consumers in the intervention group were less likely to answer the three questions correctly than those in the control group except "which item on the food label represents salt content"(P<0.05). In terms of salt reduction attitudes, the proportion of restaurant consumers in the intervention group who were willing to eat less salt and felt they could eat less increased by 4.7 and 5.5percentage points, respectively(P<0.05). In the middle of intervention, consumers in the intervention group were 1.482 times more likely to eat less salt(95%CI:1.103-1.992, P=0.009) and 1.428 times more likely to think they could eat less salt than those in the control group(95%CI:1.038-1.963, P=0.028). In terms of salt reduction behavior, the proportion of restaurant consumers in the control group and the intervention group who voluntarily requested less salt when eating out or ordering takeout increased from 45.1% and 43.7% at baseline to 55.9% and 64.1% at the end(P<0.05). In the middle of intervention,restaurant consumers in the intervention group were 1.315 times more likely than those in the control group to actively request less salt(95%CI:1.035-1.669, P=0.025). Conclusion Restaurant salt reduction intervention can effectively improve willingness of restaurant consumers to reduce salt intake and promote their salt reduction behavior when eating out, but the effect on salt reduction knowledge is not good. [ACTA NUTRIMENTA SINICA, 2022, 44(2):132-137]